Owners Michael and Stella Somers’ backgrounds in Marketing, Design, and Finance bring a unique perspective to the smooth operation of this distinctive Connecticut luxury resort style boutique lodging and spa. Stella and Michael’s passions include raising their teenage daughter, entertaining, cooking, traveling, gardening, antiquing, reading, theater and film, and spending time with you.
The Somers purchased Rock Hall as a second home in 2005 after selling their summer home in the Hamptons and falling in love with the Litchfield Hills and Southern Berkshires. Michael left Wall Street and NYC, embarked on a new career path and the Somers turned Rock Hall into luxury lodging. Today they offer guests both a unique hotel experience and an unrivaled destination among Litchfield County’s hotels and resorts.
Stella Somers spent her childhood on a family farm in Southern New Jersey and earned a BA in Cinema Studies at NYU, an MA from the Graduate School of Public Administration at NYU, and attended NYU’s Graduate School of Business and the New York School of Interior Design.
Stella has always been involved in the design and marketing worlds. Esquire Magazine named her one of the United States’ Top Ten Knitwear Designers and her fine jewelry collection has been featured in Women’s Wear Daily, In Style, In Style Weddings and Accessories Magazines…
At Rock Hall Stella has managed to merge all of her academic and practical accomplishments. Her unique design sense and her knowledge of Mediterranean culture and art have breathed new life into Addison Mizner’s century old Spanish Revival estate.
Michael Somers graduated Phi Beta Kappa from Queens College and earned his MBA at The University of Chicago School of Business. While on Wall Street he was a Managing Director at Dillon Read and Co, once the nation’s oldest investment bank. Like Jerome Alexandre, Rock Hall’s original owner, Michael was a bond trader.
Michael has been passionate about food since he was a child and over the years has trained with a variety of North American and European chefs. His culinary talents are in full evidence at Rock Hall where he’s received rave reviews for his Mediterranean inspired breakfast and his hand crafted afternoon cocktails. He and his incomparable house cured gravlax are featured in the Winter 2009 edition of Edible Nutmeg.